Vpliv kvasovk na sestavo hlapnih spojin v spontano kisanih testih

Abstract

Keywords

Data

Language:	Slovenian
Year of publishing:	2009
Source:	Ljubljana
Typology:	2.11 - Undergraduate Thesis
Organization:	UL BF - Biotechnical Faculty
Publisher:	[T. Redek]
UDC:	664.654:543.645
COBISS:	3590264
Views:	1667
Downloads:	319
Average score:	0 (0 votes)
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Secondary language:	English
Secondary title:	Influence of yeasts on composition of volatile compounds in spontaneous acidificated sourdough
Secondary keywords:	breadmaking;dough;rising dough;sourdough;dough fermentation;lactic acid bacteria;yeasts;volatile compounds;secondary metabolites;acetic acid;diacetyl;3-hydroxy-2-butanone;pH value;bread aroma;
URN:	pdf
Type (COBISS):	Undergraduate thesis
Thesis comment:	Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages:	IX, 41 f.
Keywords (UDC):	applied sciences;medicine;technology;uporabne znanosti;medicina;tehnika;chemical technology;chemical and related industries;kemijska tehnologija;kemijske in sorodne industrije;production and preservation of solid foodstuffs;proizvodnja in konzerviranje živil;baking;bread;flour confectionery;pekarstvo;kruh;peciva;mathematics;natural sciences;naravoslovne vede;matematika;chemistry;crystallography;mineralogy;kemija;analytical chemistry;analizna kemija;analysis of different substances;analytical control in production conditions;
ID:	23472